Royal Icing Behaving Like Meringue

Decorating By slsharratt Updated 5 Apr 2010 , 1:52am by auzzi

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slsharratt Posted 4 Apr 2010 , 3:50pm
post #1 of 3

I made a batch of royal icing last week and it got all fluffy, like meringue/egg whites. I made it just like the recipe in the wilton course guide - 1 pound sifted PS, 1 tbs meringue, 5-6 tbs warm water. It won't hold any flower shapes!! I asked my DH to make a batch this morning and his turned out the same way. We've made Royal Icing in the past with no problems. What is going on?

I've tried adding more and more sifted PS and its still "peaky" and fluffy.

2 replies
Kibosh Cake Central Cake Decorator Profile
Kibosh Posted 4 Apr 2010 , 4:04pm
post #2 of 3

Not sure of the fluffy part, but I do know that if you have even the slightest trace of grease in your mixer,attachements,bags,couplers,etc- it will greatly affect the consistency of royal icing. which in turn means it becomes unuseable.

auzzi Cake Central Cake Decorator Profile
auzzi Posted 5 Apr 2010 , 1:52am
post #3 of 3

Check your recipe again:
From the wilton site: Royal Icing
* 3 tablespoons Meringue Powder
* 4 cups (about 1 lb.) confectioners' sugar
* 6 tablespoons warm water

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